Add 1 cup of sugar to a saucepan over medium heat, and melt until it caramelizes. Try to avoid stirring the sugar, and just swirl the pan.
Once fully caramelized, pour sugar into the bottom of oven-safe ramekins or an 8x8-inch baking dish. Set aside, and allow to cool while making the custard.
To make custard, combine eggs, milks, vanilla, and remaining tablespoon of sugar in a mixing bowl, and whisk until well combined. Pour custard over caramel.
Add your ramekins or baking dish to a larger, oven-safe dish, and pour hot water into the larger dish until it is halfway up the custard dishes. Once custard is in a water bath, add it to an oven heated to 300˚ for 1 hour or until custard sets.
Remove from oven, and let cool for 10-20 minutes. Once cooled, chill in the refrigerator for a few hours.
While flan is chilling, make the whipped cream. Start by chilling a bowl and the beaters of a hand mixer in the fridge for 30 minutes or a freezer for 10.
Once ready, add all of the ingredients to the mixing bowl, and mix on medium-high for about 2 minutes or until soft peaks begin to form.
To serve flan, remove the custard from the fridge, place a plate on top, and invert the dish. Top with whipped cream, and enjoy!
